Warning… this is a little more intense than my usual few ingredient recipes

I often find myself waiting in line to order my coffee and staring off at the assortment of baked goods... I am a sucker for any biscuit of sorts (biscotti, scones, anything!), and a recent trip to La Colombe inspired me to make some of my own. As always, I worked with what I had on hand and from that became these delish lemon coconut scones!


  • 1 cup whole wheat flour (add more in later if the dough is too wet)

  • 1 cup almond flour

  • 1 cup almond milk (can sub other nut milk)

  • 2 tbsp lemon juice (can sub apple cider vinegar)

  • 2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/4 cup maple syrup (could sub honey or agave)

  • 1/2 tsp salt

  • 2 tbsp coconut oil, melted

  • 1 tbsp vanilla extract

  • 2 tbsp chia seeds

  • 2 tbsp hemp hearts

  • 1/3 cup unsweetened coconut flakes

  • Zest from 1 lemon


  1. 1st up is to make “buttermilk” by adding the two tbsp of lemon juice to the almond milk (you can use any nut milk here and even sub apple cider vinegar for the lemon juice). Set this aside for a bit (~10-15 mins)

  2. Set the oven to 375 F

  3. Combine your dry ingredients (whole wheat flour, almond flour, baking powder, salt, chia seeds, hemp hearts) and mix well

  4. In a separate bowl (big enough to fit the final batter) mix together the wet ingredients (maple syrup, vanilla, coconut oil & “buttermilk”)

  5. Slowly add the dry ingredients to the wet (works better for bread-like recipes)

  6. Add in lemon zest and coconut flakes

  7. Spray a baking sheet and line w/ parchment paper — simply plop 1/4 cup of the batter on the sheet per scone (make sure you separate them, as they will grow in the oven)

  8. Bake for 15-20 minutes (every oven is different, just make sure you check and take them out when they are brown and hardened)